This duck recipe is prepared with duck breasts. Count two for 4 people. Start by degreasing the duck breasts and cook them for about 15 minutes in a sauté pan, starting with the skin side down and turning them over halfway through cooking. Add salt and pepper. Remove the meat and keep it warm. Add the juice of 2 oranges and 3 tablespoons of liquid honey to the pan. Let the sauce reduce for about 10 minutes. Then add the quarters of 3 other oranges and put the duck breasts back in the pan. Let warm for 5 minutes. Serve hot with white rice.
Prepare homemade mashed potatoes with about 1 kg of potatoes. Then reheat 4 confit duck legs in a bain-marie to eliminate the fat. Shred the duck meat. In a sauté pan, melt 2 onions and 2 chopped shallots with a little recovered duck fat. Add the duck meat and heat through for 5 minutes. In a dish, pour half of the mashed potatoes in a thick layer, then the shredded duck, then the rest of the mashed potatoes. Bake the mince for about 30 minutes in the oven at 180°C. Serve with a green salad.
Want to change from the traditional oven-roasted chicken? Try this recipe for whole duck in the oven. To do this, melt 40 g of butter in a casserole dish and brown the duck on all sides. When nicely browned, season with salt and pepper. Then put the casserole in the oven at 200°C and cook for around 45 minutes, regularly basting the duck with its juices. To flavor your duck, you can add a few sliced onions, a little white wine, Provence herbs to the casserole...
